When a reset is in order—this Detox Soup is just what you need! This healthy and wholesome recipe is simple in nature yet flavorful, satisfying and good for your body, and best of all, it helps you reset and get your body back on track and feeling better.
So, what makes a detox soup?
Essentially a detox soup is a simple, wholesome soup that is easy to digest, hydrating, full of fiber (which helps you feel full), and is free of any foods that may cause inflammation (gluten, dairy, soy, corn, nightshades.)
This detox soup is made with low-sodium broth, canned tomatoes, onion, fennel, fresh oregano, chickpeas and kale.
Aside from all the veggies, a little bit of fat is needed in order for the body to absorb as much of the nutrients from the soup as possible (aka fat-soluble vitamins). And since this soup is all about nourishing the body and keeping the process of digestion simple, I use Filippo Berio Extra Virgin Olive Oil for cooking the onions and fennel, and for finishing the soup right before serving. It’s heart-healthy, flavorful, and one of the best ingredients you can put in your body!
This soup is:
- Gluten-free
- Dairy-free
- Vegetarian
- Vegan
- Soy-free
- Corn-free
- Nut-free
- Nightshade-free
What does a detox soup do?
- Hydrates the body
- Reduces inflammation
- Reduces bloating
- Breaks down toxins
- Boosts metabolism
- Kills the “bad” bacteria in the gut and boosts the “good”
- Helps you feel full
Of course it depends on the type of detox soup and the individual, but in general, these are the benefits of a detox soup.
How to make a detox soup
- Cook onions, fennel and aromatics in olive oil until softened.
- Add tomatoes (and their juices) and broth, bring to a simmer and cook for 10 minutes.
- Add kale and simmer 10 minutes.
- Add chickpeas and vinegar and cook until kale has softened. Season to taste with additional salt, pepper flakes, and vinegar.
- Drizzle servings with Filippo Berio Extra Virgin Olive Oil and enjoy!
Vegetarian detox soup
This detox soup relies on chickpeas to be the main source of protein, keeping it completely plant-based. It isn’t overly high in protein, but it is high in fiber, which does a wonderful job of making you feel full. However, if you’d like to boost the protein content, you can add cooked and shredded chicken. I would add it towards the end of cooking and cook it just until it’s heated through.
More meals to keep you on track...
- Mexican Rice Bowls
- Salmon Niçoise Salad
- French Lentil Spinach Salad
- Jackfruit Banh Mi Bowls
- Creamy Broccoli Soup
- 5-Ingredient Green Smoothie
- Cherry Chia Smoothie
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Detox Soup!
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Detox Soup
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 15 cups 1x
- Category: Lunch/Dinner
- Method: Stove-top
- Cuisine: American
Description
Light, healthy and packed with nutrients, this simple vegan soup will surprise you with how flavorful it is! Even better, it serves a whole crew!
Ingredients
- 2 tablespoons Filippo Berio extra virgin olive oil, plus more for serving
- 1 fennel bulb, trimmed and diced (fronds reserved)
- ½ cup diced onion
- 1 tablespoon minced fresh garlic
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 tablespoon minced fresh oregano (or 2 teaspoons dried)*
- 2 cans diced tomatoes in juice (28 ounces each)
- 6 cups low-sodium vegetable or chicken broth
- 1 bag chopped Tuscan kale (10-ounces)**
- 1 can chickpeas (15.5 ounces), rinsed and drained
- 2 tablespoons Filippo Berio balsamic vinegar
Instructions
Heat oil in a large pot or Dutch oven over medium-low.
Add fennel, onion, garlic, salt, black pepper, and red pepper flakes, and cook until softened, about 5 minutes.
Stir in oregano and cook 30 seconds. Stir in tomatoes with their juices and broth, bring soup to a boil then reduce to a simmer and cook for 10 minutes.
Stir in kale, simmer 10 minutes.
Stir in chickpeas and vinegar and simmer 5 minutes. Season soup with additional salt, pepper flakes, and vinegar to taste.
Drizzle servings with olive oil and top with chopped fennel fronds (optional).
Notes
* Don’t have oregano? Rosemary or thyme will also work.
** Can't find Tuscan kale? It's often labeled Dinosaur or Lacinato kale as well. However, regular curly-leaf kale will work just fine!
Serve over rice for a heartier stew-like dish.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in a saucepan over medium-low heat or individual servings in the microwave for 2 minutes on high. Add additional water to thin as needed.
Keywords: Detox Soup, vegetarian detox soup, detox soup with kale, detox soup with beans
This post was sponsored by Filippo Berio, as always the thoughts, opinions, recipes, photos, and content are all my own.
My body is 100% craving this after the holidays! Can't wait to try it out.
★★★★★
Craving all of the veggies lately this is exactly what my body needed, thank you!
★★★★★
This soup is amazing. Such an easy soup to make and I love that it makes so much! It’s a great soup to share with friends and have as leftovers. Love love
★★★★★
Served with rice like you suggested, so hydrating but still filling!
★★★★★
This is so delicious! I served it for guests in January and everyone appreciated it being so light and flavorful after rich holiday meals. Also freezes so nicely!
★★★★★
Aren't tomatoes a night shade?
Yes, you're right they are! I included them in this soup because not all people experience inflammation from consuming them (there's also not been significant research evidence that supports the idea that nightshade cause inflammation).